UCSD Layoff from Career Appointment: Apply by 08/15/17 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Eligible Disability Counseling and Consulting services (DCC) or Special Selection clients should contact their Vocational Rehabilitation Counselor for assistance.
Under the supervision of the Ship's Master, operates the galley on a small seagoing oceanographic research vessel. Prepares daily or weekly menus, prepares and cooks three meals per day and normally the noon meal only in home port, orders and stores steward department provisions and supplies, maintains proper inventory and prepares required reports.
Maintains a clean and sanitary galley and maintains steward department spaces, including storerooms, reefers, access trunks, and ladders thereto. Provides maintenance including regular cleaning, chipping, and priming and painting, as necessary. When ship is in home port, lay-up, or upkeep, assists in maintaining scientific spaces including laboratory, berthing, and washroom facilities.
Must be able and willing to go to sea for extend periods of time.
Knowledge of institutional food preparation: ability to plan and prepare a variety of appetizing meals; ability to serve meals on time according to posted schedules to ensure customer satisfaction.
Basic mathematical skills and abilities to use proper weights and measures, adjust and modify recipes, develop appropriate stores orders, record accurate data, compile statistics, receive orders and reconcile invoices.
Basic computer proficiency to prepare orders and inventory, record menus and recipes. Knowledgeable of proper holding temperatures for fresh and frozen provisions.
Knowledge of inventory control practices, records maintenance, requisitioning, receiving and storing of supplies. Knowledgeable in estimating quantities of supplies to order.
Knowledge of safe and sanitary food handling practices and operation of kitchen equipment. Knowledgeable of proper sanitation methods to maintain galley, mess decks, refrigerators, reefers, and storage spaces.
Demonstrated knowledge of minimum daily vitamin/nutritional requirements (basic four food groups).
Proven experience reading/interpreting recipes; proven ability to convert small quantity recipes into large quantity recipes, and to plan and prepare meals in quantities appropriate to the number of people being served.
Proven ability to understand the relationship between meals and general morale aboard ship and the psychological appeal of well prepared, well presented, appetizing meals.
Strong ability to communicate effectively orally and in writing. Customer relations ability to maintain friendly, cordial, professional relationships with all embarked personnel.
Basic knowledge of university policies and procedures, marine facility work rules and Safety Management System. Ability to maintain ongoing implementation of the Company's safety management program.
Basic knowledge of and experience with emergency procedures, drills and training.
Must possess U.S. Passport, U.S. Coast Guard Merchant Mariners Credential (MMC), a valid driver's license, Transportation Worker Identification Credential (TWIC) issued by Transportation Security Administration (TSA), Food Handlers Certification (Card), and Vessel Personnel with Designated Security Duties (VPDSD) endorsement. Other endorsements may be required.
Ability to pass physical examination and U.S. Coast Guard (DOT) regulations for Chemical Drug and Alcohol testing.
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